About Me

I love to cook and more importantly, I like to improve the way I cook certain dishes. As such, this blog is borne out of a desire for a simple and organized way to manage the different variations of the dish that I tried. I will be posting recipes, pictures and comments on what works for me and what don’t. Hopefully, you will enjoy your time here, and do remember to give your feedback! Cooking is a constant evolution, a process and definitely not an end result!

Singapore Dried Laksa

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Singapore Dried Laksa

Something different from what we normally eat or cook, this is a dried version of laksa and it tastes good too. You can just have this as a one course meal without the fuss to cook another few more dishes!

Ingredients (Serve 2 to 3 Pax)
  1. 1 Chopped Red Onion
  2. 1 tablespoon of Chopped Garlic
  3. 1 packet of Laksa Paste (eg. Brand Asia Home Gourmet)
  4. Water and Coconut milk (follow the instruction of Laksa Pasta for the quantity)
  5. 400 grams of Thick Rice Vermicelli (eg. Brand Unicurd or you can purchase them from wet market)
  6. 1 1/2 tablespoons of Dried Shrimps
  7. White Clams (Optional)
  8. 10 Prawns (Deshell)
  9. 1 teaspoon of Fish Sauce (Yu Lu in Chinese) (eg. Brand Thai Elephant)
  10. 1 tablespoon of Light Soya Sauce
  11. Laksa Leaves
  12. Olive Oil or other Cooking Oil
  1. Immerse Vermicelli in hot water until Vermicelli are loosen up.
  1. Add Olive Oil or Other Cooking Oil on hot pan
  2. When Oil is hot, add Vermicelli and stir-fry approx 2 to 3 minutes
  3. Add Light Soya Sauce and Yu Lu and stir-fry for 2 minutes until all sauces are mixed well into Vermicelli
  4. Remove Vermicelli from the pan and leave it aside.
  5. Add Olive Oil or Other Cooking Oil on hot pan
  6. Add Dried Shrimps and stir-fry until fragrant
  7. Add Onions and stir-fry until fragrant
  8. Add Garlic and stir-fry until fragrant
  9. Add Laksa Pasta and stir-fry to mix well with other ingredients in the pan
  10. Add Water and stir well
  11. Add Coconut Milk slowly and stir well
  12. Add White Clam
  13. Add Prawns
  14. Stir-fry and cook for a while approx 3 minutes
  15. Add Vermicelli
  16. Turn to lower heat
  17. Stir-fry until the water is dried up.
  18. Add Laksa Leaves
Serve while Hot!

Good to be served as a Main Course or as a stapler food in a International or Asian theme party.

Tips and Comments:
  • As there is a pre-cook of Vermicelli with Fish Sauce and Soya Sauce and some ingredients like Dried Shrimps are salty, hence when you are adding water and coconut milk to the laksa paste, it is good to taste it 1st and adjust the quantity accordingly.
  • Instead of water, you can use chicken soup for a better taste, but the end result may be more salty - you can change the quantity of other ingredients for a perfect taste.



Hi, can i just ask what part of this dish is Singaporean? I'm asking this because i've never seen this dish served anywhere and wondering if it's your original creation?

Welcome to Shan's Recipes

Hi there, I have tried dried laksa a long time ago from a catering at my col's house and couldn't forget the taste of it. This post is motivated from a Singapore TV programme, ladies nite. I have personally tried cooking it and the result is good. Sharing it here with anyone who are interested. =)

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